Cornish Kraut Meat Pastries - Recipe

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CORNISH KRAUT MEAT PASTRIES

This was my grandmother's recipe, scribbled on a sheet with a letterhead that was long ago yellowed and brittle. I've always imagined that she left it there for me, because she knew that these were one of my favorites. I often called her on the phone to ask for the recipe again, but it was really just an excuse to talk! She used lard in her original recipe, but non-hydrogenated vegetable shortening makes nice pastry, too. I use a combination of butter and shortening in mine, sometimes with a little lard for an extra flaky pastry. You can use any of these, as long as the final measure equals 1/2 cup.

2 1/2 cups undrained sauerkraut
2 cups sifted all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup butter or vegetable shortening
ground meat filling

Drain sauerkraut and squeeze excess liquid out well, reserving 2 tablespoons of the liquid from the sauerkraut. Sprinkle the salt and pepper over the flour and then sift. Cut in butter, shortening or lard. Add sauerkraut and reserved liquid.

Toss using a large fork or a pastry blender until all dry ingredients are moistened. Place in waxed paper or plastic wrap and press together to form a ball. Using a rolling pin with cover, roll out on well-floured pastry cloth or on a silicone baking mat (Silpat), 1/4 of the dough at a time, into 8-inch circles.

In the center of each circle, place about 3/4 cup of the ground beef filling (drained). Fold over and seal edges well. Prick the tops using the fork or the tip of a sharp knife to allow steam to escape. Place on ungreased baking sheets.

Bake at 375°F 40 to 45 minutes or until lightly browned. Serve hot or cold.

Note: This pastry may be rolled out thin and cut in squares for snacks. Brush squares with butter and sprinkle with a choice of poppy, sesame, or caraway seed, garlic or onion salt, or Parmesan cheese. Or mix grated Cheddar cheese, instant minced onion, dill seed, finely chopped dried beef, chili powder, oregano or curry powder into dough. Wrap pastry around miniature meat balls or sausages or make mini-turnovers filled with shrimp, tuna, corned beef hash or any favorite filling.

Ground Meat Filling:

1/2 cup chopped onion
1 tbsp. olive oil
1 lb. lean ground beef
1/2 lb. ground veal
1/2 lb. lean ground pork
3 cloves garlic, finely minced
1/4 cup fresh Italian parsley, minced
1 1/2 tsp. sea salt (or to taste)
1/2 tsp. marjoram leaves or Italians seasoning
1/2 tsp. freshly ground black pepper
pinch of cayenne pepper (optional, to taste)

Sauté 1/2 cup chopped onion in 1 tablespoon olive oil until crisp-tender. Stir in 1 pound of lean ground round or sirloin, 1/2 pound ground lean pork, 1/2 pound ground veal, 3 cloves finely minced garlic, 1/4 cup finely chopped fresh Italian parsley, 1 1/2 teaspoons sea salt (or to taste), 1/2 teaspoon marjoram leaves or Italian seasoning and 1/4 teaspoon freshly ground black pepper and cayenne.

Sauté until meat is no longer pink (about 5 minutes). Remove from heat and stir in 1/2 cup Italian style seasoned bread crumbs. Cool.

Makes about 6 cups of filling.

Submitted by: Belle

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